A guide to modern cookery

Prepare a pralin-flavoured Bavarois in a manqué mould: garnish the inside with lady’s-finger biscuits, saturated with Anisette. Turn it out on a dish, and completely cover it with an even coat of very stiff, sweetened and vanilla-flavoured Chantilly cream. On top, lay some parallel lines of red-currant jelly, by means of the piping-bag; and then cut these lines at right angles, with the point of a small knife. Surround the base with small puffpaste triangles, coated with “ Pralin a Condé,” dried in the oven, 2728—MELON A L'ORIENTALE Take a melon that is just ripe; make a circular incision round its stalk, and remove the resulting bung, Get rid of the seeds and withdraw the pulp by means ofa silver spoon. Cut the pulp into dice. Copiously sprinkle the inside of the melon with icing-sugar — and fill it up with wild strawberries and the pulp dice, spread in alternate layers, sprinkled with sugar. Complete with one-sixth pint of Kirsch ; close the melon with the excised bung, seal the joint with a thread of butter, and keep the melon in the cool for two heurs. | Dish it on a napkin, and serve gaufreties at the same time. 2729—MELON FRAPPE Select two very ripe, medium-sized melons, and, with the entire pulp of one of them, cleared of all the rind and seeds and rubbed through tammy, prepare a Granité after No. 2930. Cut the other melon round the stalk and open it. Completely remove the seeds ; and, by means of a silver spoon, withdraw the pulp piecemeal, and set it to macerate on ice with a little sugar and one of the following wines or liqueurs : Port, Curagoa, Rum, Kirsch or Maraschino. Keep the emptied rind for thirty minutes in a refrigerator, When about to serve, set the emptied melon on a small block of — fancifully carved ice, and fill it up with the Granité and the macerated pulp spread in alternate layers. When the melon is full, return the excised bung to its place. N.B.—This melon is served, by means of a spoon, upon iced plates, and it often takes the place of ices at the end of a dinner. 2730—MELON EN SURPRISE Empty the melon as above, and fill it with a macédoine of fresh fruits, combined with the withdrawn pulp of the melon, cut into dice and cohered with a sugared and Kirsch-flavoured purée of wild strawberries. Close the melon and keep it in the refrigerator for two hours, 2731—GARNISHED MERINGUES Join the meringue shells together in couples, by means of some stiff sugared and flavoured Chantilly cream or with some sort of ice, and dish them on a napkin. 2732—MONT-BLANC AUX FRAISES Add some small wild strawberries macerated in cold, vanilla- flavoured syrup and drained, to some very stiff Chantilly creain ; the proportions being four oz. of the former per quart of the latter. Dish in the shape of a dome ; surround the base with large strawberries, rolled in beaten egg-whites and then in semolina sugar, and decorate the surface with large and very red half-strawberries. 2733—MONT-BLANC AUX MARRONS Cook some chestnuts in sweetened and vanilla-flavoured milk and rub them through a sieve, over an overturned, even bordermould ; in order that the chestnut purée, falling in the form of vermicelli, may garnish the mould naturally. Fill up the mould with the pureé that has fallen over the sides of the mould ; turn out the border on a dish, and in the midst set an irregular and jagged mound of sugared and vanilla-flavoured Chantilly cream. 2734—MONT-ROSE Prepare a Charlotte, Plombiére in a shallow Madeleine icemould. Having turned out the Charlotte on a dish, cover it on top with tablespoonfuls of Chantilly cream, combined with a pureé of fresh raspberries, and so shaped as to imitate a pyramidic rock. 2735—CEUFS A LA NEIGE